An evocative name, ‘Dry Aged’ immediately evokes the technique of dry ageing and clearly hints at the restaurant’s speciality. In a young, informal setting with a New York-inspired industrial charm, meat is indeed the star of the culinary offering. The menu devotes considerable space to dishes such as tartare, hand-chopped steak and raw sausage, but the real highlight of the menu is the selection of ribeye steaks and prime cuts from various breeds of cattle, ranging from Chianina to Bavarian Simmental and the renowned Prussian Manzetta. An ideal destination for meat lovers, where the meat is served with expertise and a focus on quality ingredients.